Slow sauteeing brings out the sweetness of the spices, herbs and onions and the mellow flavor of the bell peppers. A great summer entree when there is so many colorful herbs and vegetables such as peppers, at least here in Michigan.
Chicken Santa Cruz
- 4 boneless chicken breasts, skinned and cut into 1/2-inch strips
- 3 tbsp. fresh lemon juice
- 4 large bell peppers (any color combination)
- 4 tbsp. extra virgin olive oil (I use less)
- 3 garlic cloves, minced
- 2 large onions, sliced thin
- 2 tsp. whole cumin seed or 1 tsp. ground (or to taste)
- 2 tsp. fresh oregano, chopped or 1 tsp. dried
- 2-1/2 tsp. fresh hot chile pepper, chopped or 1-1/2 tsp. dried
- salt and pepper to taste
- cilantro, chopped (optional)
Sprinkle chicken strips with lemon juice and set aside. Cut peppers in half and remove seeds and ribs.
Heat the oil and saute the onions for 10 minutes; add the peppers and saute for a few minutes more (I like my peppers on the crispy side, not too soft). Add the garlic and saute for a minute; then add the cumin, oregano and chile pepper. Cover and cook for 10 minutes.
Add chicken strips; cover and cook until chicken is cooked through, about 10 minutes. Add salt and pepper to taste and sprinkle with cilantro if desired. A very aromatic dish!
Serves 4 to 6